Casual Commis Chef

Requirements

Previous experience as a Commis Chef in an upscale hotel or fine dining

restaurant is preferred.

Culinary degree, diploma, or equivalent culinary training.

Strong knowledge of culinary techniques, food safety, and sanitation

practices.

A keen eye for detail and meticulous execution of outlined recipes.

Ability to stand for extended periods and lift up to 25 kilograms.

Ability to work efficiently in a high-pressure, fast-paced environment.

Basic knowledge of food safety and sanitation practices.

Excellent teamwork and communication skills.

Flexibility to work evenings, weekends, and holidays as per the business

needs.

Key Responsibilities

1. Food Preparation:

• Assist in the preparation of high-quality dishes under the guidance of senior chefs.

• Follow recipes, portion controls, and presentation specifications to ensure consistency.

1. Inventory Control:

• Receive and inspect ingredients to ensure freshness and quality.

• Assist in the proper storage and organization of all food items in accordance with health and safety standards.

1. Cooking Techniques:

• Develop skills in various cooking techniques.

• Work with different kitchen equipment and tools to enhance culinary proficiency.

1. Team Collaboration:

• Work closely and communicate efficiently with the kitchen sections to ensure a smooth workflow during service.

• Manage designated stations in the kitchen, ensuring all components are ready for service.

1. Quality Control:

• Assist in maintaining high standards of food quality, taste, and presentation.

• Strictly follow recipes and cooking techniques provided by the executive and sous chefs.

• Participate in instructional trainings, tastings, and evaluations to refine culinary techniques.

1. Cleanliness and Sanitation:

• Adhere to proper hygiene and sanitation practices, including regular handwashing and wearing appropriate protective gear.

• Contribute to the cleanliness of the kitchen, equipment, and workspaces.

1. Menu Development Support:

• Provide support in the development and execution of new menu items and special dishes.

• Contribute creative ideas to enhance the overall dining experience.

1. Adaptability:

• Adapt to changes in the kitchen environment and respond positively to feedback and constructive criticism.

• Demonstrate a willingness to learn and grow in the culinary field.